Adzuki beans, also known as azuki beans, are small, sweet beans with a nutty flavour commonly used in Japanese dishes. They're lower in calories than many other bean varieties, while still delivering excellent nutrition. About Adzuki Beans Adzuki beans originated in China but are more prominent in Japanese cuisine. They're the "go to" bean for red rice and are mashed and sweetened to make desserts. Lower in calories than black beans, garbanzos, kidney beans, pinto beans and white beans, they contain just 364 calories in a half-cup but are highly nutritious. Known for their healing properties in Traditional Chinese Medicine, adzukis are believed to support kidney, bladder and reproductive function as they are considered a "yang" or warming food. All beans are marvels of nature's kitchen: filled with beneficial phytonutrients, soluble and insoluble dietary fiber and protein. They're storehouses of antioxidants, vitamins and minerals including iron, zinc, potassium, magnesium and folate. Beans are cholesterol-free and contain no saturated fat. Tasty Tips and Storage Adzuki beans are most often enjoyed boiled with sugar and mashed into a sweet red bean paste that is used as a filling in many traditional Asian desserts, including ice cream. They're also utilized in the Japanese dish Red Beans and Rice. Adzuki beans work well for sprouting, and their pleasing flavour means they can be combined with other beans in a wide range of dishes. Enjoy Grainworks Organic Adzuki Beans in soups, chilies, salads and more. Like most beans, Adzuki beans benefit from soaking before cooking. Soak them for six to eight hours before cooking, or bring to a boil in water, remove from heat, cover and soak for 1 hour. Always drain soaking water before cooking. To cook add fresh water and cover the beans by two inches. Boil uncovered for about 10 minutes and skimmed off any foam. Traditionally, a strip of Kombu seaweed is used in Asia to help soften beans (added at the beginning of cooking). Cover pot and simmer for about one and a half hours. Add seasonings as desired; beans benefit from adding salt during the last half hour or so of cooking. Like most stored foods, beans are best stored in the absence of oxygen and light, which can speed rancidity and fade bean colour. Store in a cool dark pantry in our resealable bags or an airtight container. Refrigerated/frozen storage isn't recommended for dried beans, which will last for a year or more correctly stored in the pantry.